That price point is difficult. I can only think of two, and they are both 165mm. http://www.chefknivestogo.com/takude16.htmlhttp://www.chefknivestogo.com/tosh16de.html
They can work on salmon, but not my preference... especially when I'm cutting steaks. Honestly, I don't even recommend a Deba on salmon. I prefer a Mioroshi Deba/Western Deba on salmon. Something along the lines of:http://www.chefknivestogo.com/tosh21mide.htmlhttp://www.chefknivestogo.com/todpwede21.html
Anyhow, on a Deba, I recommend the blue steel Tanaka. Plus, the Tojiro Shirogami is notoriuosly reactive.
On the other hand - if you pony up the extra cash for a Mioiroshi, the Tojiro Shiro is the least additional funds & is single bevel like a traditional Deda. The TojiroDP Western is double bevel & has a, you guessed it, Yo handle.